Instant Pot Bone Broth Recipe |

Instant Pot Bone Broth (Paleo, Gluten-Free)

Learn how to make Instant Pot bone broth! In just two hours, you'll have a nourishing batch of soup stock with these simple steps. Bone broth is good for you, rich in protein, and a money-saving way to use vegetable trimmings and chicken bones.

Course Soup
Cuisine Gluten-Free, Instant Pot, Paleo, Whole30
Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes
Servings 3 quarts
Calories 38 kcal


  • 1 lb chicken bones (from two chickens)
  • 2 cups carrots chopped, about 2 cups, or celery or onion
  • 2 bay leaves
  • 20 whole black peppercorns
  • 1 tbsp apple cider vinegar
  • 1 tsp fish sauce optional
  • Water


  1. Place the chicken bones, veggie trimmings, bay leaves, peppercorns, apple cider vinegar, and fish sauce (optional) into the Instant Pot insert.
  2. Fill to one inch below the max line with fresh cold water.
  3. Place the insert into the Instant Pot, put the lid on, and close the release valve.
  4. Set to Soup, then manually change the time to at least 90 minutes. (I go to the max time: 119 minutes).
  5. Let the pressure release naturally.
  6. Remove the insert and let the broth cool enough until it’s safe to handle.
  7. At this point, I strain it, bottle it up into quart-sized Mason jars, then refrigerate it.

Recipe Video

Recipe Notes

If you don't have an Instant Pot, see my stovetop / crock pot bone broth method.

You can freeze this Instant Pot Bone Broth. I recommend doing that in silicone ice cube trays. (This is the one I have.)

Nutrition Facts
Instant Pot Bone Broth (Paleo, Gluten-Free)
Amount Per Serving
Calories 38
% Daily Value*
Sodium 216mg9%
Potassium 273mg8%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 4g4%
Vitamin A 14255IU285%
Vitamin C 5mg6%
Calcium 28mg3%
Iron 0.3mg2%
* Percent Daily Values are based on a 2000 calorie diet.